Buttered Rum And Fresh Pineapple Sauce

Buttered Rum And Fresh Pineapple Sauce

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Vicki Butts (lazyme)


This sounds like it would be yummy over pancakes. From Pancakes and Waffles by Elizabeth Alston.


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2 cups
15 Min
15 Min
Stove Top


  • 1 lb
    light brown sugar
  • 1 c
  • 1/2 medium
    ripe pineapple, peeled
  • 1 Tbsp
    unsalted butter
  • 2 Tbsp
    dark jamaican or puerto rican rum (or 1 teaspoon vanilla extract)

How to Make Buttered Rum And Fresh Pineapple Sauce


  1. Mix the sugar and water in a medium-size saucepan.
  2. Bring to a boil over moderate heat, stirring once or twice to help the sugar dissolve.
  3. Boil 5 minutes.
  4. Remove from the heat.
  5. You should have 2 cups.
  6. Meanwhile, core the pineapple and cut into 1/4-inch chunks. You need about 1 1/2 cups.
  7. Melt butter in a medium-size heavy saucepan over moderate heat.
  8. Add the pineapple and cook 1 1/2 minutes, stirring occasionally, until the pineapple is hot.
  9. Add the rum or vanilla and let bubble 1 1/2 to 2 minutes.
  10. Add the brown sugar syrup and bring to a boil.
  11. Remove from the heat.
  12. Serve warm.
  13. The sauce keeps in the refrigerator at least a week.

Printable Recipe Card

About Buttered Rum And Fresh Pineapple Sauce

Course/Dish: Fruit Sauces
Main Ingredient: Sugar
Regional Style: American

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